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Pan-Seared Flank Steak with Chimichurri Sauce

Chimichurri, an acidic herb-based sauce looks similar to pesto and is originally from Argentina. It is traditionally served on top of meat or fish but I love to dip sliced ciabatta bread in the extra chimichurri sauce. I could easily eat a whole loaf with it.
Course Main Course
Cuisine argentinean, South American
Keyword chimichurri, flank steak, fresno pepper, meat, oregano, peppers, sauce
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 684kcal


For the chimichurri sauce:

  • ¼ cup red wine vinegar
  • 1 teaspoon kosher salt
  • 4 cloves garlic, minced
  • 2 tablespoons finely chopped shallots,
  • 1 medium fresno pepper, seeds removed and finely chopped
  • 2 packed cups fresh cilantro
  • packed cups flat-leaf parsley
  • ½ packed cup fresh oregano
  • ¾ cup extra-virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon granulated sugar, if needed, to adjust acidity

For the steak:

  • 2 pounds trimmed flank steak
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed


For the chimichurri:

  • Combine the red wine vinegar, salt, garlic, shallots and fresno pepper in a medium bowl and let stand for 10 minutes.
  • Place the cilantro, parsley and oregano and red wine vinegar mixture in a blender. Pulse at a low speed for about 30 seconds while slowly adding ¼ cup of the olive oil.
  • Stop the blender and stir in the rest of the olive oil and the black pepper. Add the sugar to adjust the acidity if needed.

For the steak:

  • Season the steak generously with salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes.
  • Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.
  • Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.
  • Arrange the sliced grilled steak on a platter and spoon the chimichurri sauce over the top.


Calories: 684kcal | Carbohydrates: 3g | Protein: 49g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 34g | Cholesterol: 136mg | Sodium: 706mg | Potassium: 828mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 4mg